Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods

This study aims to investigate the effects of raw materials and drying methods on the phytochemical and antioxidant capacities of instant sweet tea powder. Four raw materials of sweet tea leave powders (STUT) were extracted and dried with two methods (freeze-drying and spray-drying). The antioxidant...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Hong-Yan, Liu, Yi, Mai, Ying-Hui, Guo, Huan, He, Xiao-Qin, Xia, Yu, Li, Hang, Zhuang, Qi-Guo, Gan, Ren-You
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394704/
https://www.ncbi.nlm.nih.gov/pubmed/34441707
http://dx.doi.org/10.3390/foods10081930

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394704/
https://www.ncbi.nlm.nih.gov/pubmed/34441707
http://dx.doi.org/10.3390/foods10081930

Ejemplares similares